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    Getting the Best from Your Ice Cream Machine: All You Need to Know About Using Your Ice-cream Maker, with More Than 150 Recipes (Paperback) By (author) Joanna Farrow, By (author) Sara Lewis

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    DescriptionThis is the definitive guide to choosing and using your ice cream maker, with step-by-step instructions for both freezer-aided and free-standing machines. It includes 150 recipes, ranging from delicious vanilla ice cream to refreshing mango and passion fruit gelato, with a wealth of iced desserts, such as bombes, terrines and hot puddings with ice cream inside. Cream-free, low-fat and low-sugar ices and refreshing iced drinks are also included. A comprehensive reference section gives advice on equipment and techniques; and gives ideas for presentation, including baskets, cones, toppings and sauces. It features 850 glorious pictures by top food photographers, including step-by-step details and stunning final results. There is something irresistible about a dish of home-made ice cream that makes it impossible to refuse. Be it a simple scoop of vanilla or a sumptuous rippled chocolate terrine, ice cream has long been a well-loved treat. And if you own an ice cream machine, such treats are always available. This comprehensive book explains all you need to know, with full coverage of basic techniques, and a fascinating history of ice cream. There are everyday treats, iced desserts for special occasions, and cream-free, low-sugar and low-fat recipes. With 150 beautifully illustrated easy-to-follow recipes plus variations, the opportunities for tempting creations are almost endless.


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  • Full bibliographic data for Getting the Best from Your Ice Cream Machine

    Title
    Getting the Best from Your Ice Cream Machine
    Subtitle
    All You Need to Know About Using Your Ice-cream Maker, with More Than 150 Recipes
    Authors and contributors
    By (author) Joanna Farrow, By (author) Sara Lewis
    Physical properties
    Format: Paperback
    Number of pages: 256
    Width: 228 mm
    Height: 297 mm
    Thickness: 18 mm
    Weight: 1,261 g
    Language
    English
    ISBN
    ISBN 13: 9781844774357
    ISBN 10: 184477435X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 03
    B&T General Subject: 240
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBS, WBVQ
    Abridged Dewey: 641
    LC classification: TX
    BISAC V2.8: CKB024000
    BIC subject category V2: WBTR
    BISAC V2.8: CKB081000
    DC23: 641.862
    Illustrations note
    over 850 photographs
    Publisher
    Hermes House
    Imprint name
    Hermes House
    Publication date
    01 September 2013
    Publication City/Country
    London
    Author Information
    Joanna Farrow is a freelance food writer who has contributed articles to various magazines and written a number of cookbooks ranging from fish and shellfish to bread, cakes and chocolate. Sara Lewis is a freelance food writer and food stylist who contributes regularly to magazines such as Take a Break. She has written books on subjects ranging from bread and quick cakes to recipes for children.